Lobster Shells

angelavdavis

I picked up two lobsters reduced from £22 each to £5 in Sainsburys and we had the lobster meat in a champagne sauce in a pasta dish last night as an anniversary meal for my parents.

Is it worth boiling up the lobster shells for stock? I have some langostines (sp?) and mussels that I can use for a bouillabase so the stock could be useful.

Any ideas what to do with the shells?

thriftlady_2

Definitely make them into stock;)

Rose Prince in The New English Kitchen says toast them in a dry pan until golden. Then put them in a pot with water (1 litre for the shells, heads of 1 kg of crustaceans) plus a celery stick chopped. Bring to the boil and simmer for 20 mins only. Strain. You can freeze it;)